Oh So Good Cabbage Rolls Recipes

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

BEST EVER CABBAGE ROLLS

Steps:

• Core cabbage and place in a large pot. Fill hole with vinegar and salt. Fill pot with water to top of cabbage but not flowing into the core. Bring to a boil, turn stove off and leave overnight. The next morning your cabbage is cooled and ready to work with, perfect!
• Combine ground beef, pork, cooked rice, 2 tablespoons sugar, 4 tablespoons onion, 1 tablespoon lemon juice, salt, pepper and 1/2 teaspoon paprika.
• Grab an appropriate sized handful of meat for the size of cabbage leaf and place at the core end of the leaf, roll, tucking sides of the leaf inches.
• Place on a platter seam side down.
• Continue with remaining leaves.
• Saute diced onion in the canola oil with salt, pepper and 1/2 teaspoon paprika, until translucent.
• Place in the bottom of a large roasting pan.
• Add hot water and stir to combine.
• Place cabbage rolls on top of the onion mixture, arranging smaller ones on the second layer.
• Mix tomato sauce with the brown sugar and lemon juice; pour over the cabbage rolls.
• Cover and bake at 325 degrees Fahrenheit for 1-1/2 to 2 hours.

OH SO GOOD CABBAGE ROLLS

Steps:

• Blanch cabbage (s) for approximately 10 minutes.
• When cool enough to handle, separate into leaves.
• Combine meat, salt, pepper, rice, shredded cabbage, shredded potato, eggs, onions, bell pepper, garlic and parsley and small can of tomato sauce.
• Mix well.
• Place equal portions of meat mixture in center of each cabbage leaf, fold ends over, roll up and fasten with toothpicks.
• Add one tablespoon oil each to two large skillets and place cabbage rolls sided by side in skillets.
• To the two small cans of tomato sauce add the brown sugar and lemon juice and pour over cabbage rolls.
• Cover skillets and simmer for 30 minutes, basting occasionally.
• Uncover and continue cooking 30 minutes more, basting occasionally.
• Sauce will thicken and become a wonderful sauce that adheres to cabbage rolls.
• Dash of Louisiana hot sauce can be added to top of cabbage rolls for those that enjoy it.

LAZY CABBAGE ROLLS

Steps:

• Brown ground beef and set aside.
• (after browning, I always put the hamburger in a colander and rinse with hot water to remove excess grease) Cook bacon until crisp then crumble.
• Cook onion, garlic and red pepper (if using) in a small amount of oil until the onion is soft.
• Add thyme and marjoram.
• Slice cabbage thinly and put in casserole.
• Mix ground beef with onion mixture.
• Then add the bacon, rice,parsley, salt and pepper.
• Mix well and put over cabbage.
• Mix soup, water& tomato sauce.
• Pour over meat layer.
• Cover and bake for 1 1/2 hours at 350 degrees.

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, boil cabbage for 10 minutes or until leaves are tender; drain.
• Rinse in cold water; drain.
• Remove 8 large outer leaves, set aside.
• In a large saucepan, saute 1 cup of the chopped onion in butter until tender.
• Add tomatoes,V8 juice, garlic, brown sugar and 1/2 tsp.
• of the salt.
• Simmer for approximately 15 minutes, stirring occasionally.
• Meanwhile, in a bowl, combine rice, catsup, worcestershire sauce, pepper and remaining onion and salt.
• Add beef and sausage; mix well.
• Place about 1/2 cup meat mixture on each leaf; fold in sides.
• Starting at an unfolded edge, roll up each leaf to completely enclose filling.
• Place seam side down in a skillet.
• Top with the sauce.
• Cover and cook over medium-low heat for 1 hour.
• Reduce heat to low; cook 20 minutes longer or until rolls are heated through and meat is no longer pink.